Jan 27, 2011

IHCC January Potluck

It's potluck time again!  I Heart Cooking Clubs hosts a potluck at the end of every month.  Anything goes...as long as it's a recipe from the featured chef.  Currently we're cooking recipes from Giada De Laurentiis.

I can't seem to get back on track since the holidays--I overlooked this month's potluck when I planned our meals. 

And I'm not terribly flexible.  (There, I said it.)

But when I saw Heather's (girlichef) potluck contribution of
cheddar scallion ciabatta, my wheels started turning.  Surely I could find some kind of easy, I-have-everything-I need Giada garlic bread or bruschetta.

Cue the Crusty Garlic & Herb Bread!

All I needed was...um...well...some bread.  Less than $2 later, I was on my way to needing gallons of Scope garlicky bliss.

But I still have to try that cheddar scallion bread. You know, for comparison.

Lacking fresh thyme (waiting til spring to plant), I used dried.  I had fresh rosemary and oregano.  All winter I've been diligently covering my herb garden during frosts and freezes.  Except for last night since it was supposed to do neither.  But did anyway.  Will it be "so long, rosemary?"

Don't forget, starting in March I'll be hosting Garden Variety Wednesday link up. So get ready your recipes and ideas that feature produce from your garden, a neighbor's garden, local farm, or farmer's market. The hop will start the second week of March and last until the end of August. I sure hope you'll join in!

Crusty Garlic & Herb Bread
from Giada De Laurentiis, also found at

1/2 cup softened unsalted butter
6 garlic cloves, minced
1 Tbsp freshly grated Parmesan cheese
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1 loaf sourdough country white bread

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.

Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.


  1. I still haven't gotten back in the swing of doing Giada. You Wednesday event sounds like fun!

  2. Nothing like bread covered in garlic and oil...even if it was a spur of the moment creation!

  3. Oh yeah! That's the good stuff ;) I'm glad I could lend some inspiration. Now, if only we oculd have met up and shared!! Looking forward to your garden event :D

  4. Mmm, I have a sudden craving for garlic bread! Looks delicious. I know I am going to have to make some soon now.

  5. This looks so good and would go perfect with my post for this month's potluck! I'm definitely writing this one down!

  6. I love some good crunchy garlic toast/bread.
    I had to laugh when you said you weren't really that flexible. (pause while I laugh at myself here) Me either! I have a schedule in my head and I hate to vary from it.

  7. Mmm...this does look good and garlicky--perfect for keeping away those pesky vampires too! ;-)

  8. Flexible....ha ha. What's that?
    I've been craving garlic bread in the worst way and have been trying NOT to indulge in it. The reason...I cannot help myself from over indulging in it. This looks delicious!

  9. WOW! That garlic bread sounds wonderful! And I can't wait for you carnival to start in March. Home with two sick kiddos on this rainy day....trying to keep sane by blog hopping to my favorite blogs. ;-)

    Around My Family Table

  10. totally awesome looking garlic bread - I would love a piece of that right now :-)


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